Mozzarella Cheese Sticks Recipe
User Reviews
5
Mozzarella Cheese Sticks Recipe
Description
This Mozzarella Cheese Sticks Recipe starts with low-moisture, part-skim mozzarella formed into sticks about 3 inches long and half an inch thick. Each piece is first dredged in a seasoned flour mix, dipped in beaten eggs, coated again in flour and egg, then rolled in Italian-seasoned breadcrumbs. Chilling the coated sticks in the freezer for 45 minutes helps the coating adhere and prevents the cheese from melting out during frying.
When frying, the oil is heated to 350°F, and the sticks are cooked in small batches for about 60 to 90 seconds until the outside is golden brown and crisp while the cheese inside begins to ooze. They are then drained on paper towels to remove excess oil. This quick frying method ensures a contrast between crunchy crust and melty cheese center.
These mozzarella sticks are great served hot, especially as finger food during gatherings, paired with marinara or your favorite dipping sauce.
Ingredients
- 16 oz mozzarella cheese low moisture, part-skim, block
- 2/3 cup all-purpose flour
- 1 tsp garlic salt
- 3 large egg
- 1 cup bread crumbs Italian seasoned
- cooking spray for baking; or 2 cups oil for frying
Instructions
- In the first bowl, stir together flour and garlic salt. In the second bowl, beat eggs thoroughly with a fork. In the third bowl, add bread crumbs.
- Cut Mozzarella block into 20-24 cheese sticks (just under 1/2” thick and about 3” long).
- Dredge cheese stick in flour, tapping off the excess then dip in egg until coated. Let the excess drip back into the bowl then dip again in flour followed by egg.
- Roll the cheese stick in bread crumbs, turning until all sides are well-coated then transfer to a platter, cover, and freeze for 45 minutes.
- Heat oil over medium heat to 350˚F on a thermometer. If you drop a pinch of crumbs into the oil, they should sizzle and bubble.
- Once the oil is hot, add cheese sticks in small batches (4 at a time) and fry for 60-90 seconds, turning halfway and remove as soon as the outside is golden brown and crisp and there is any sign of cheese oozing out. Make sure the oil reheats to 350°F between batches. Transfer fried cheese sticks to a paper towel-lined plate to soak up any excess oil.
User Reviews
Overall Rating
5
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